Book Confessions of an Ex-Ballerina

Instructions

• Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly.
• Pat the steaks dry with a paper towel to remove any surface moisture. This helps create a good sear. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
• Place a cast-iron skillet or grill pan over high heat. Let it heat up for 3-5 minutes or until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat it evenly. The oil should shimmer but not smoke excessively.
• Carefully place the steaks in the hot pan. Sear without moving for 3-4 minutes on the first side or until a deep, golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time to your preferred doneness.
• Transfer the steaks to a cutting board and loosely cover them with foil. Allow them to rest for 5-10 minutes to redistribute the juices.
• After resting, slice the steaks against the grain into 1/4-inch thick slices. Arrange the slices on a serving plate or individual plates.